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Tuesday, January 8, 2013

Zucchini-Pecan Flaxseed Bread Recipe

Zucchini-Pecan Flaxseed Bread

Ground
flaxseed is a novel addition to this dense and sweet breakfast bread.
You can freeze individual slices on a baking sheet, then transfer to a
zip-top plastic bag to keep in the freezer for up to two months. On
hurried mornings, grab a slice, and defrost by microwaving at HIGH for
30 seconds to one minute.

Nutritional Information

Amount per serving

Calories:
181

Calories from fat:
30%

Fat:
6.1g

Saturated fat:
0.6g

Monounsaturated fat:
2.9g

Polyunsaturated fat:
2.2g

Protein:
4.5g

Carbohydrate:
28.5g

Fiber:
2.6g

Cholesterol:
1mg

Iron:
1.4mg

Sodium:
223mg

Calcium:
90mg

Ingredients

1 1/2 cups all-purpose flour

1 cup whole wheat flour

3/4 cup granulated sugar

1/2 cup ground flaxseed

1/4 cup packed brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

2 cups shredded zucchini (about 2 medium zucchini)

1 cup vanilla low-fat yogurt

1/2 cup egg substitute

3 tablespoons canola oil

1 teaspoon vanilla extract

1/4 cup chopped pecans, toasted

Cooking spray

3 tablespoons chopped pecans, toasted

Preparation

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, granulated sugar, and next 7 ingredients (through
nutmeg) in a large bowl, stirring well with a whisk.

1 comment:

What a great idea! I love both zucchini and flaxseed bread, would have never thought to combine the two. Thank you for sharing. Looks and sounds delicious. Have you ever tried Bavarian's flaxseed bread? It is so tasty.